Chorizo De Pamplona Recipe
País Vasco, ES. Beef & Pork Sausage With Pimentón. Tangy, Salty, Rich
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Ingredients
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Meat Ingredients
Spices and Seasonings
Additional Ingredients
Method
Preparation
- 1
Mix the Meats
In a large mixing bowl, combine the ground beef and ground pork. Use your hands or a spatula to mix them thoroughly until well blended.
- 2
Combine Spices
In a separate small bowl, mix together the pimentón, garlic powder, cumin, salt, black pepper, and red pepper flakes until evenly combined.
- 3
Add Seasoning to Meat
Sprinkle the spice mixture over the meat blend and mix again until the spices are evenly distributed throughout the meat.
- 4
Add Liquid Ingredients
Pour in the ice water and the white wine vinegar into the meat mixture. Use your hands to knead the mixture until it becomes tacky and sticky.
Stuffing and Cooking
- 5
Prepare Sausage Casings
Rinse the natural casing thoroughly under cold running water. Soak in water for at least 30 minutes before use.
- 6
Stuff the Sausages
Using a sausage stuffer, carefully fill the casing with the meat mixture, taking care not to overstuff. Tie off the ends securely.
- 7
- 8
Rest and Serve
Once cooked, allow the sausages to rest for a few minutes before slicing. Serve hot with crusty bread or alongside your favorite sides.
